Microsoft Excell
Byron Tan
Bar Manager
Summary
Versatile Bar Manager adept at overcoming challenges and streamlining operations. Transforms deficient operations into successful enterprises. Motivational leader and problem solver.
Motivated Service Worker with exceptional social skills, communication abilities and customer service background. Dedicated to following health and safety guidelines and handling food and beverage items properly. Pursues every opportunity to support team members and proactively address issues.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
15
15
years of professional experience
3
3
Languages
Work History
Bar Manager
Firangi Superstar
8 2022 - Current
- Lead team of 2 bartenders and 4 floor staff, providing training, guidance, and support to ensure smooth operations
- Recruit, hire, train, and supervise bartenders, barbacks, and other bar staff
- Create staff schedules and manage employee performance, providing feedback and coaching as needed
- Implement and maintain efficient inventory management systems to control costs
- Monitor and manage bar budgets, including expenses and revenue targets
- Develop and update beverage menu, incorporating trends and customer preferences
- Create signature cocktails and beverage promotions to attract and retain customers
- Track and analyze sales data, identifying opportunities for growth and improvement
- Implement strategies to maximize profitability while controlling costs.
- Implemented cost-saving measures by negotiating with suppliers for better pricing on products and services.
Head Bartender / Asst Floor Manager
Avenue 87
08.2021 - 08.2022
- Managed team of 3 individuals combined floor and bar
- Worked together with Head Chef for food and beverage pairing
- Quality control of food and beverage
- Managed monthly inventory variances.
- Explained daily specials and beverage promotions to exceed daily sales goals.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Kept bar presentable and well-stocked to meet customer needs.
Head Bartender / Asst Floor Manager
MOONBOW
01.2021 - 07.2021
- Managed team of 6 strong individuals
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
- Handles events and restaurant work flow
- Maintain professional attitude standard performance towards subordinate with restaurants and NEA policy
- Quality control of food and beverage
- Opening and closing
- Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
Senior Bartender
JEKYLL & HYDE
07.2020 - 12.2020
- Managed Jekyll & Hyde when Head Bartender is away
- Placed standards for bar operation
- Responsible for running floor and bar daily operations
- In charge of delivery cocktails and virtual or live masterclasses program.
- Monitored inventory levels closely to avoid stock shortages during peak hours.
- Boosted sales performance through upselling techniques and promotion of special events.
- Contributed to menu development process by suggesting new drink ideas based on latest industry trends.
Assistant Head Bartender
RAFFLES HOTEL (WRITER’S BAR)
10.2019 - 07.2020
- Managed Writer’s Bar when Bar Manager is away
- In charge of training new and current bar and floor team
- Placed standards of operations in and out of the bar
- Responsible for ordering and backend paperwork like inventory and variance
- Managed the bar operations when Raffles new opening
- Oversee and hands on the running of the bar and floor, making sure that complaints and disturbances are dealt with in a polite manner.
Bar Supervisor
THE OTHER ROOF
08.2018 - 07.2019
- Assisting the head bartender in managing 3 team members in the bar
- In charge of training new and current bar and floor staffs making sure standards and procedures are being followed
- Responsible for daily operation and cleanliness in the bar
- Make sure standards and procedures of the operation flow are being followed
- In charge of the bar backend paperwork like inventory, variance, and ordering.
Head Bartender
MONA LOUNGE
05.2018 - 08.2018
- Handles daily inventory and paperwork
- Handles events and workflow
- Assist in taking orders and serving customers and restocking supplies as needed
- Worked with the PR team to market out Mona Lounge
- Oversee the running of the bar and floor, making sure that complaints and disturbances are dealt with in a polite manner
- Make sure the bar is clean and tidy at all times
- Making sure every drink that served out must be on point every time
- Handled a helping hand event called Pour for Tunny
- Managed guest shifts for Mona Lounge for opening and Singapore Bar Award.
Senior Bartender
SMOKE & MIRRORS
10.2015 - 04.2018
- Pre Opening Team of Smoke & Mirrors
- Assisting the head bartender in managing 3 team members in the bar
- Handles bar events and workflow
- In charge of training new and current bar and floor staffs making sure standards and procedures are followed
- Responsible for daily operation and cleanliness in the bar
- Managed and planned with the head bartender for Smoke & Mirrors Playful Eye Cocktail Menu Asia Tour for exposure
- Planned and created 2 new menus with the bar team including the Playful Eye Menu
- In charge of beverage section for events with execution flow
- Represented Smoke & Mirrors to visit Plantation Rum Distillery in Cognac
- Represented Smoke & Mirrors for Singapore DFS Cocktail Festival at Changi Airport
- Represented Smoke & Mirrors for Singapore Negroni Week 2016
- Assist in guest every guest shift for Smoke & Mirrors anniversary and Singapore Cocktail Week.
Senior Bartender
FRESH
06.2015 - 10.2015
- Pre Opening Team of Fresh
- In charge of the bar backend paperwork like inventory, variance, and ordering
- Responsible for daily operations.
Head Bartender
The Horse’s Mouth
04.2013 - 06.2015
- Assisting the outlet manager in managing 4 team members including bar and floor service team
- In charge of training new staffs making sure standards and procedures are followed
- Responsible for daily operations sales report
- Creating new monthly cocktail menu and costing.
Head Bartender
W Hotel Singapore Sentosa Cove
10.2012 - 03.2013
- Pre Opening Team of W Hotel Sentosa Cove
- In charge of training staff for Beverage knowledge
- Learned more types of Spirit from master classes
- Handle monthly Endless Summer Event and Banquet Event beverages and setup
- Collaboration cocktail menu for WooBar with Adam Segar from HUM (New York)
- Link with supplier for new beverage or spirit to experiment with.
SkyBar Senior Bartender
Traders Hotel Kuala Lumpur
08.2010 - 08.2012
- In charge of glassware inventory
- Always make sure the fruits, garnishes, liquors, juices, sodas, bitters, sugar syrup is in good condition and well stocked up
- Responsible to ensure the guests always having a good time
- Make sure the bar operation is always smooth
- Responsible for cleaning the bar after shift and make sure it is always clean
- Learned more types and detail of liquor and cocktail.
Bartender
TGI FRIDAYS Curve Outlet
01.2009 - 01.2010
- Combine and serve a wider types of beverages by mixing ingredients like water, sugar, liquors, soda, bitters, and fruit garnishes
- Provide beer, liquor, and wine
- Gather cash, chits or tabs in correct amounts and liable for cash and inventory for the time worked
- Responsible for good operation of a bar, receipt, and inventory accountability.
Trainee in F&B and Kitchen
Westin Langkawi Spa and Resort
01.2009
- Kitchen: Responsible for measuring and weighing ingredients
- Fowl, poultry, fish, and shellfish were cleaned for cooking
- Did mixture of ingredients for making green salads, fruit salads, pasta salads, and vegetable salads
- Did cleaning of working areas, tables, utensils, silverware, dishes, etc
- Carried food supplies, equipment, and utensils from work and storage areas
- F&B: Responsible for cleaning cutleries and crockeries before service
- Always make sure the side station is always filled with cutleries and crockery
- Serving all the tables that have been assigned
- Can explain how each dish is prepared to the customer.
Trainee in Housekeeping and Concierge
Traders Hotel Kuala Lumpur
1 2008
- Responsible to maintain the housekeeping daily activities
- Vacuum all rooms including behind furniture clean carpet, dusts, and cleaning bathrooms
- Maintained list of vacancy rooms ready to clean
- Handled paying guest and customer needs for services
- Maintained the security for customer’s safety to not happen any accident
- Handled the customer’s inquiries by giving accurate information to customers.
Banquet Server and Banquet Bartender
JW Marriott Hotel Kuala Lumpur
1 2007
- Responsible for serving banquet guests’ food and beverage item by following proper food handling and safety guidelines
- Handle the tasks of monitoring and inspecting food and beverage deliveries
- Perform responsibilities of inspecting, replacing, and cleaning table linen, china, glassware, and silverware, as needed
- Monitor guests and respond to needs and requests in a warm and timely manner
- Responsible for preparing, setting up, and cleaning up banquet meeting space for functions
- Maintain cleanliness of tableware and equipment and provide assistance in cleaning storage area.
Education
Diploma in Hospitality & Tourism - Hotel Management
Taylor's University
Malaysia 04.2001 -
No Degree - Hotel Associate Industry Scheme
Taylor's University
Malaysia 04.2001 -
Skills
Staff training/development
undefinedHighlight Of Qualifications
- H.I.A.S Certificate Level 1 and 2 in Food and Beverage
- Diploma in Hospitality Management – Taylor’s College (2008-2009)
- HoReCa School of Exellence Gold Best Student Award 2011
- HoReCa School of Exellence Iron Bartending Champion 2011
- FHM Cocktail Competition Bronze Medalist 2011
- Collaborated with Barry Chalmers and Jamie Terrell for KL Cocktail Week in SkyBar 2011
- Guest Bartender for Johnnie Walker Black Circuit 2012
- Diageo World Class Singapore Top 10 Finalist 2013
- Collaborated with Adam Segar (Creator of HUM) for WooBar new cocktail menu program 2013
- Diplomatico Cocktail Competition Top 10 Finalist 2014
- 2nd Place for Appleton Joy Spence Cup Cocktail Competition 2017
- Smoke & Mirrors Playful Eye Asia Tour 2018
- Represented Smoke & Mirrors to visit Plantation Rum Distillery in Cognac 2016
- Top 10 in Tales of the Cocktail Foundation Asia & Pacific Best Cocktail Bar for Smoke & Mirrors 2018
- Top 10 in Appleton Cocktail Competition 2018
References
- Elise Tan, Avenue 87 Ex Restaurant Manager, 9242 0578
- Farid Bashir, Moonbow Ex Restaurant Manager, 8211 5928
Software
Revel POS System
Interests
Scuba Diving
Reading
Timeline
Head Bartender / Asst Floor Manager
Avenue 87
08.2021 - 08.2022
Head Bartender / Asst Floor Manager
MOONBOW
01.2021 - 07.2021
Senior Bartender
JEKYLL & HYDE
07.2020 - 12.2020
Assistant Head Bartender
RAFFLES HOTEL (WRITER’S BAR)
10.2019 - 07.2020
Bar Supervisor
THE OTHER ROOF
08.2018 - 07.2019
Head Bartender
MONA LOUNGE
05.2018 - 08.2018
Senior Bartender
SMOKE & MIRRORS
10.2015 - 04.2018
Senior Bartender
FRESH
06.2015 - 10.2015
Head Bartender
The Horse’s Mouth
04.2013 - 06.2015
Head Bartender
W Hotel Singapore Sentosa Cove
10.2012 - 03.2013
SkyBar Senior Bartender
Traders Hotel Kuala Lumpur
08.2010 - 08.2012
Bartender
TGI FRIDAYS Curve Outlet
01.2009 - 01.2010
Trainee in F&B and Kitchen
Westin Langkawi Spa and Resort
01.2009
Diploma in Hospitality & Tourism - Hotel Management
Taylor's University
04.2001 -
No Degree - Hotel Associate Industry Scheme
Taylor's University
04.2001 -
Bar Manager
Firangi Superstar
8 2022 - Current
Trainee in Housekeeping and Concierge
Traders Hotel Kuala Lumpur
1 2008
Banquet Server and Banquet Bartender
JW Marriott Hotel Kuala Lumpur
1 2007
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